Tiramisu: too cook or not too cook?

[Pongi]

...Another option that comes to my mind:
1) Cook the egg yolk custard
2) Cook the egg white meringue
3) Cool them down
4) Mix the egg custard and the mascarpone until smooth
5) Add the marsala very gradually, 1 tbsp at a time, and mix again
6) Finally, incorporate the egg whites very gently.

Apart from the fact that I don't cook anything, this is just the procedure I use.

Pongi

[Kimmie]

1. Make the tiramisù cream by whisking the egg and sugar together in a bowl in a bain-marie until it reaches 122 degrees F. Remove from bain-marie and cool the sabayon by whisking firmly.

2. Cream together the mascarpone and the double cream and whisk into the cold sabayon. Set aside.

3. Just before you serve, soak 8 of the biscuits in a mixture of the expresso coffee and amaretto. (the proportions are about 3 1/2 fl. oz espresso coffee for 2 fl. oz. amaretto)

4. Place ramekins on individual plates, pour a little tiramisù cream over the bottom of each, put in a soaked biscuit and then fill the cups with more cream to the rim. Dust with cocoa powder and serve the remaining biscuits to dip.

[CalicoSkies]

Thanks, Kimmie and Pongo. Attempt #2 is chilling now and it looks good. I can tell you right now that the first time I did those yolks over the dbl boiler...I didnt beat them 10min! Thanks for the "write with them" description, that helps me alot. I will let you know how the Tyler Florence recipe turns out, its the one in fridge now.